Paneer
lababdar recipe/ restaurant style paneer lababdar recipe
PANEER
LABABDAR is a rich, creamy, delicious and flavourful North Indian recipe and mostly
found on North Indian restaurant menus. Paneer lababdar is made with paneer or
cottage cheese simmered in creamy onion-tomatoes and cashew based gravy. The
gravy is creamy, mildly tangy and faintly sweet.
PANEER
LABABDAR is a great choice for special occasions and parties. It is mainly
served with naan, roti, parathas and it is also served with jeera rice or
steamed rice. Paneer is a great source of protein and calcium. So it is healthy
for people of all age.
To
make perfect paneer lababdar one should use fresh and soft paneer. Homemade
paneer are the best choice for this dish, because homemade paneer are freshly
made and softer than other paneer.
Ingredients
for paneer lababdar
·
Paneer-
250 grams
·
Grated
paneer- ½ cup
·
Onion-1
·
Tomatoes-2(medium)
·
Ginger-1
inch
·
Garlic-6
to 7 cloves
·
Cashew
or kaju – 9 to 10
·
Melon
seeds – 2 tbsp
·
Coriander
powder-2 tsp
·
Red
chili powder-1 tsp
·
Kashmiri
red chili powder-2 tsp
·
Cumin
powder-1 tsp
·
Turmeric
powder- ½ tsp
·
Garam
masala-1 tsp
·
Cumin
seeds- 1 tsp
·
Clove,
cinnamon and green cardamom – 2(each)
·
Salt
·
Oil
·
Butter-1
tbsp
·
Sugar-1
tsp
REPARATIONS
FOR PANEER LABABDAR:
1. Cut paneer into triangle shape. (You
can also cut the paneer into cubes).
2. Take 100 grams paneer and grate
it.
3. Chop onion and tomatoes roughly.
Peel garlic and ginger.
4. Heat one tbsp oil in a pan and add
roughly chopped onion in it. Saute the onion till it becomes translucent.
5.Add
ginger and garlic and saute for a while.
6.Now add chopped tomatoes,melon seeds and cashew
and fry the all ingredients till the tomatoes became soft and mushy.
7. Let it become cool.
8. After cooling put all into a
blending jar and make a puree out of it.
HOW TO MAKE PANEER LABABDAR:
1. Heat 2 tbsp oil and 1tbsp butter in a pan or
kadhai. Add cumin seeds, cloves, cinnamon and green cardamom in it. Let the
cumin seeds crackle.
2. Add Kashmiri red chili powder in
it.
3. Add the puree we had made and
stir.
4. Mix the masala for a while.
5. Add coriander powder, turmeric
powder and garam masala and mix well.
6. Add 2 tbsp water and cover the lid. Let the
masala cook for 10 minutes on low flame.
7. When the masala cooked properly
add ½ cup water, salt and 1 tsp sugar in it. Let the gravy boil for a while.
8. Set the consistency of gravy and
add grated paneer in it. (keep 2 tbsp grated paneer for garnishing)
9. Now add paneer pieces and mix well.
10. Let it simmer for 5 to 8 minutes.
11. Add kasoori methi and mix well.
Let it cook for another 5 minutes.
12. When the gravy became thick,
transfer it to a serving bowl. Garnish the dish with remaining
grated paneer and serve hot with naan, parantha or rice.
